Kale Pesto



Recipe Preparation

  1. Using a utility knife, remove the tough ribs of the kale leaves and discard. Rough chop the kale and add to a food processor.
  2. Add the pan toasted pine nuts to the food processor with the fresh garlic.
  3. Pulse puree until the mixture is granular in size.
  4. Add the lemon juice and pulse puree in.
  5. Add the parmesan cheese and pulse in.
  6. With the motor running continuously, slowly stream in the olive oil from a squeeze bottle until it is fully absorbed with the exception of 1/4 ounce. Season with salt and pepper as desired.
  7. Transfer pesto to a deli container and then place the 1/4 ounce of oil on top of the pesto to prevent any oxidation and to seal in the freshness. Cover and place under refrigeration for further recipe needs.

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